Procedure

In a small saucepan, simmer raisins, ginger and water over medium-low heat for 5 to 10 minutes or until liquid is reduced by half and raisins are plump. Pour into a blender and blend to a fine purée. Strain purée into a 3-quart nonstick pot, pressing hard on any remaining solids to extract all the liquid.

Add remaining ingredients except balsamic vinegar and salt; partially cover and bring to a boil over medium-low heat. Simmer for 30 to 40 minutes or until chicken is very tender and sauce is thick. Stir more frequently toward end of cooking to prevent scorching; add water as neccessary.